Name: Honey Butter Skillet Corn
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Cuisine: American
Ingredients: 2 tablespoons butter (salted or unsalted); 2 tablespoons honey; 1 pound (16 oz / about 4 cups) frozen corn (no need to thaw); 2 ounces cream cheese, cut into small cubes; ¼ teaspoon salt; ¼ teaspoon black pepper

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I love this Honey Butter Skillet Corn for its creamy, sweet, buttery magic that transforms simple frozen corn into a show-stopping side dish in just 15 minutes.

Why You’ll Love This Recipe

I adore how this recipe uses just a handful of pantry staples—frozen corn, honey, butter, cream cheese, salt, and pepper—and comes together super fast. The honey gives a subtle glaze, the cream cheese adds tangy creaminess, and it pairs beautifully with everything from grilled meats to weeknight dinners.

ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter (salted or unsalted)
2 tablespoons honey
1 pound (16 oz / about 4 cups) frozen corn (no need to thaw)
2 ounces cream cheese, cut into small cubes
¼ teaspoon salt
¼ teaspoon black pepper

directions

In a large skillet over medium-high heat, I melt the butter and honey until they bubble and combine.
I add the frozen corn straight into the skillet and cook, stirring occasionally, for about 5–8 minutes until heated through.
I stir in the cream cheese cubes, salt, and pepper. Then I continue cooking for another 2–5 minutes, stirring often, until the cream cheese melts into a creamy sauce.
I taste and adjust seasoning if needed and serve immediately for the best texture.

Servings and timing

Servings: 6 side-dish portions
Prep time: 5 minutes
Cook time: 10 minutes
Total time: 15 minutes

Variations

Fresh or canned corn: I sometimes use fresh corn (about 5 ears) or canned corn, draining well and reducing honey slightly to balance sweetness.
Add veggies: I love adding diced red onion, bell pepper, or jalapeño during cooking for more flavor.
Spicy twist: I add a pinch of cayenne or a drizzle of sriracha when I want a bit of heat.
Cheesy flair: I occasionally finish with grated Parmesan or swap cream cheese for mascarpone for a richer taste.

storage/reheating

To store: I let it cool, then transfer to an airtight container and refrigerate for up to 3–4 days.
To reheat: I warm it gently on the stovetop or microwave and add a splash of milk if it gets too thick.
Freezing: I avoid freezing it, as the cream cheese can separate when thawed.

FAQs

What if I don’t have cream cheese?

I’ve used mascarpone or even Greek yogurt as a substitute. Mascarpone gives rich creaminess, while yogurt adds tang but might be thinner.

Can I use canned corn instead of frozen?

Absolutely—I drain two 15-oz cans and use them. I reduce honey a bit since canned corn is naturally sweeter.

How spicy can I make this?

I’ve added sriracha or a pinch of cayenne, and it turns out wonderfully spicy. It's a great way to switch things up.

Can I make it ahead of time?

Yes—I prepare it up to 3 days in advance, refrigerate, then reheat gently before serving. I usually add a splash of milk when reheating.

How do I keep leftovers from drying out?

I store it in a tightly sealed container and reheat with a bit of milk or butter to keep it creamy and smooth.

Conclusion

I absolutely love this Honey Butter Skillet Corn—it's the perfect easy side dish that turns everyday corn into something creamy, sweet, and irresistible. I make it often for dinner sides and holiday spreads, and it always disappears fast from the table.

Honey Butter Skillet Corn

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Author: Sue
Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Yield: 6 side-dish portions
Category: Side Dish
Method: Skillet
Cuisine: American
Diet: Vegetarian

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Description

Honey Butter Skillet Corn is a quick and creamy side dish that transforms frozen corn into a buttery, sweet, and tangy delight with just a few pantry staples.

Ingredients

2 tablespoons butter (salted or unsalted)
2 tablespoons honey
1 pound (16 oz / about 4 cups) frozen corn (no need to thaw)
2 ounces cream cheese, cut into small cubes
¼ teaspoon salt
¼ teaspoon black pepper

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Instructions

In a large skillet over medium-high heat, melt the butter and honey until bubbly and combined.
Add the frozen corn directly into the skillet and cook, stirring occasionally, for about 5–8 minutes until heated through.
Stir in the cream cheese cubes, salt, and pepper. Continue cooking for another 2–5 minutes, stirring often, until the cream cheese melts into a creamy sauce.
Taste and adjust seasoning if needed. Serve immediately for best texture.